SINGKAMAS
achyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama]
(listen); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mexican vine, although the
name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae).
Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species in the genus. The
naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the
same common names.
Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several
species of Pachyrhizus are known as jícama, but the one found in many markets is P. erosus. The two
cultivated forms of P. erosus are jícama de agua and jícama de leche, both named for the consistency of
their juice. The leche form has an elongated root and milky juice, while the agua form has a top-shaped
to oblate root and a more watery, translucent juice and is the preferred form for the market.[3][4]
Description
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 metres (13–16 feet) given suitable support. Its root can attain
lengths up to 2 m (6+1⁄2 ft) and weigh up to 20 kilograms (44 pounds). The heaviest jícama root ever
recorded weighed 23 kg (51 lb) and was found in 2010 in the Philippines.[5] Jícama is frost-tender and
requires nine months without frost for a good harvest of large tubers or to grow it commercially. It is
worth growing in cooler areas that have at least five months without frost, as it will still produce tubers,
but they will be smaller. Warm, temperate areas with at least five months without frost can start seed
eight to ten weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm
temperatures to germinate, so the pots will need to be kept in a warm place. Jícama is unsuitable for
areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow
seed at any time of the year. Those in subtropical areas should sow seeds once the soil has warmed in
the spring.[6]
Taxonomy
Other names for jícama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In
Ecuador and Peru, the name jícama is used for the unrelated yacón or Peruvian ground apple, a
sunflower family plant whose tubers are also used as food.[4]
History
The jícama originated in Mexico and Central America.[7] It has been found at archaeological sites in Peru
dating to 3000 BC.[7] In the 17th century, the jícama was introduced to Asia by the Spanish.[7]
Uses
Culinary
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that
resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green
beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder.
It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger,
lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[11] It can be cut into thin
wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups,
and other cooked dishes. The exterior of the seed pods is edible and can be used in cooking; for
example, the Ilocano dish bunga ng singkamas is cooked in a stew as the main ingredient.
Flour can be made from the tubers by slicing, drying, and grinding them.[12]
Nutrition
Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100
grams (3.5 oz) reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other
micronutrients in significant content (table).
Storage
Jícama should be stored dry, between 12.5 and 15 °C (55 and 59 °F). The jícama root will stay fresh for up
to 4 months within this temperature range. Whole jícama can also be stored in a refrigerator to keep it
free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and
degrade its texture. The root will keep fresh for one week after being sliced and should be wrapped &
refrigerated for storage in this state.[13]